TP399 - Efeitos Processos Térmicos Não Térmicos Inativação sobre Fungos em Alimentos - 1S/2021 Imprimir

Ementa:

Tópicos

-Esporos fúngicos e suas resistências a diferentes condições de stress.

-Influência da resistência dos esporos fúngicos na deterioração de alimentos e na detecção e quantificação de fungos em alimentos.

- Métodos para retardar ou impedir o crescimento de fungos e a deterioração de alimentos.

- Processos térmicos de inativação sobre fungos em alimentos. Parâmetros que influenciam a resistência térmica de

fungos. Uso de modelos preditivos para estimar parâmetros de inativação.

- Processos não térmicos de inativação sobre fungos em alimentos. Tecnologias verdes e emergentes.

Bibliografia:

Alizadeh, A.M., Hashempour Baltork, F., Khaneghah, A.M., Hosseini, H. 2021.

New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies. Current Opinion in Food Science 39, 7-15.

Dantigny P, Nanguy SP-M: Significance of the physiological state of fungal spores. 2009. International Journal of Food Microbiology,134,16-20.

Dijksterhuis J, Meijer M, van Doorn T, Samson RA, Rico-Munoz E. 2018. Inactivation of stress-resistant ascospores of Eutoriales by industrial sanitizers. International Journal of Food Microbiology, 285, 27-33.

Dijksterhuis J. 2019. Fungal spores: highly variable and stressresistant vehicles for distribution and spoilage. Food Microbiology, 81, 2-11.

Dijksterhuis J: Heat resistant ascospores. 2007. In Food Mycology–A Multifaceted Approach to Fungi and Food. Edited by Dijksterhuis J,Samson RA. Boca Raton, FL: CRC Press, 101-120.

Pitt, J.I., Hocking, A.D., 2009. In: Fungi and Food Spoilage, third ed. Springer, New York.

Rico-Munoz E. 2017. Heat-resistant moulds in foods and beverages: recent advances on assessment and prevention.Current Opinion Food Science, 17, 75-83.

Rico-Munoz, E., dos Santos, J.L.P., 2019.

The fungal problem in thermal processed beverages. Current Opinion in Food Science, 29, 80-87.

Rico-Munoz, E., Samson, R. A., Houbraken, J. 2019. Mould spoilage of foods and beverages: Using the right methodology. Food Microbiology, 81, 51-62.

Samson R.A., Houbraken J.,Thrane U., Frisvad J.C., Andersen B. 2019. Food and indoor fungi. CBS Laboratory Manual Series 2, edn 2.Edited by Utrecht: The Netherlands: CBS-KNAW Fungal Biodiversity Centre.

Snyder A.B., Biango-daniels MN, Hodge KT, Worobo RW. 2018. Nature abhors a vacuum: highly diverse mechanisms enable spoilage fungito disperse, survive, and propagate in commercially processed and preserved foods. Comprehensive Reviews in Food Science and Food Safety, 18, 286-304.

Snyder AB, Worobo RW. 2018. Fungal spoilage in food processing. Journal Food Protection, 81:1035-1040.Stanley B., Frans M. K. 1999.

Mechanistic and Mathematical Inactivation Studies of Food Spoilage Fungi, Fungal Genetics and Biology. 27,199-208.

Stratford M. 2006. Food and beverage spoilage yeasts. In Yeasts in Food and Beverages. Edited by Querol H, Fleet G. Berlin, Germany:Springer-Verlag. 335-379. Chapter 11.

Ano de Catálogo: 2021

Créditos: 1